1 pound lasagna noodles
1 pound firm tofu, pressed
1/2 cup nutritional yeast
1/2 teaspoon mustard powder
1 teaspoon salt
1 teaspoon paprika
olive oil, as needed
1/2 cup nondairy milk (I use soy)
20 ounces pasta sauce, divided (I use Newman's Own)
1 tube (14 ounces) vegan beef style crumbles (I use Gimme Lean beef)
1 package (2 cups) vegan mozzarella, shredded
vegan parmesan, to taste, optional
1. Preheat oven to 350 degrees F. Boil the noodles according to package instructions. Mash the tofu with hands, and add nutritional yeast, mustard, salt, and paprika.
2. Mix all together. Heat olive oil in pan, then add tofu mixture. Saute 5 minutes, then add milk. Let simmer 5 minutes.
3. Put thin layer pasta sauce on bottom of casserole dish. Layer the ingredients as follows: noodles, sauce, beef, tofu, mozzarella. Keep layering until ingredients are gone (usually 2 to 3 layers).
4. Top it off with noodles and sauce. If you have vegan parmesan cheese, you can sprinkle some on top. Bake for about 40 minutes.
Source of recipe: I thought of what a meat eater lasagna looked like, and just made it all vegan. It's so delicious, everyone who tries it, loves it.